Pumpkin can be made into several types of dishes at once. That would be a great idea to save my time. Pumpkin can be used as a dessert and for the main course breakfast or dinner.
This pumpkin has a filling texture, this time I will serve it as dinner, with side dishes of stir-fried tofu with soy sprouts with coconut milk sauce.
SOYBEAN SPROUTS
The highlights here are the soybean sprouts, which are bolder in texture and taste than the mung bean sprouts.
My family prefers soy sprouts, which are crunchier in texture and have a dominant taste when mixed with other ingredients.
That's because soybean granules have a larger size compared to mung beans. FYI, in my area, the generally sold sprouts are bean sprouts. So soybean sprouts can be a variety of food menus and the texture is very different.
With the grain size of soybeans being larger than mung beans, it will produce larger sprouts as well. It makes their texture more crunchy and has a bold taste.
Some choices of the right ingredients to mix with soy sprouts are tofu, tempeh, green beans, many more.
THE INGREDIENTS
- One whole pumpkin
- 100 grams of tofu, diced
- 100 grams of soybean sprouts
- 3 tablespoons of chili paste or to taste. (Blender red chilies with garlic and onion).
- 300 ml of coconut milk
- a sheet of bay leaf
- a sheet of kaffir lime leaf
- 2 teaspoons salt or according to your taste
- 1 teaspoon turmeric powder (optional).
COOKING INSTRUCTIONS
STEP 1
Cut the pumpkin in half, then peel the pumpkin carefully. Watch your fingers, as peeling pumpkin is a bit tricky, with the tough outer skin.
Remove the seeds. You can save pumpkin seeds to use as roasted pumpkin seeds for delicious and healthy snacks.
STEP 2
Steam pumpkin. Cooking time depends on each of your equipment and I can't say for sure the exact time.
Here I use a rice cooker with the steaming method.
STEP 3
While waiting for the steamed pumpkin to cook, prepare the other ingredients for cooking the sprouts and tofu.
STEP 4
Saute chili paste with bay leaf and kaffir lime leaf until fragrant. Add salt and turmeric powder.
STEP 5
Add tofu and soybean sprouts, then add a little water. Cook until done.
STEP 6
Add coconut milk, then cook for a while continuously stirring so that the coconut milk texture is not damaged.
STEP 7
Steamed pumpkin with stir-fried tofu and soybean sprouts and coconut milk sauce is ready to be served.
If you like spicy, you can add a sprinkling of chili powder when serving. But if you don't like spicy, you can omit the chili in the seasoning, so the taste is lighter.
The overall taste of this dish is rich in flavor. Savory, spicy, creamy, and slightly sweet from the steamed pumpkin.
That was my dinner creation with pumpkin ingredients and soy sprouts. Coconut milk makes a pleasant creamy sensation for serving.
What do you think of the variety of my dish this time? Have you ever tried a version similar to mine? Interested to try? I would love to read your comments.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
All pictures were taken with iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.
Make sure you follow her blog as well for some interesting discussions about life other than food.
If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.
Contact Person: [email protected]
Discord: anggreklestari#3009
the photos look very professional~
Thanks, @junebride still learn many things with the new set up and I just have my phone camera. Your camera better :)
Looks delish 😍 Really love the cover image 👌🏼
Thank you :)
I loved the way you played with the ingredients. Beautiful, delicious and healthy recipe.
Just mix and match ingredients in the kitchen and have fun :)
Thanks for stopping by
I love pumpkin prepare with coconut milk. I prefer to prepare my own sprouts, I use chinese green beans because they are small. Beautiful publication.
Yes, chinese green beans are my fav too. :)
Thanks for stopping by
♥️
Usually I do not like pumpkin so much. Therefore, no further information has been learned about the preparation of dishes made using pumpkin. Rarely is pumpkin gravy better eaten with rice for lunch at the urging of the wife. However, the food you are presented with is sure to be one of the most nutritious.
Pumpkin gravy is best choice too and I like it :)
Thanks for stopping by
Beautiful yummy ingredients! Love the way you presented your recipe and the lovely photography. Food looks delish!
Thank you :)
I'm drooling!
I just might give it a try too. Thanks for sharing!
You have to try it! We have many similar ingredients :)
I will then!
Interesting because the soybeans give crunchier sprouts, and that is because of their size.
I love the contribution that coconut milk gives to the preparation, it gives a special creaminess to the preparations. Although you describe that it is a spicy dish, as the pumpkin is sweet, then it gives a balance between spiciness and sweetness, which is delicious.
I have tried a version similar to yours, once in a restaurant.
I really like bean sprouts, sometimes I put little oil in a pan, a little bit of garlic, bean sprouts and soy sauce, just those ingredients give a delicious result.
Thanks for sharing,
Regards
The simple way to enjoy sprouts just by stir-fried then it will be delicious :)
Thanks for stopping by
What a delicious and creative dish. We have a lot of pumpkin here in Suriname, and are always looking for culinary inspiration. Perhaps we will try a similar dish very soon. Thanks for sharing chef, and as always, beautiful photography and awesome formatting.
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Daaaamn. I really looks so delicious.mmmmmmm. healthy and delicious for sure
Thank you :)
Hola @anggreklestari excekente trabajo y distribución de fotos, además de un contenido de calidad, gracias por traer esta receta de calabaza me encanta, saludos bendiciones!
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Your post is featured in our latest Plant Power curation post -
Stuffed Peppers, Mung Bean Croquettes, Indian-Style Mango Leather, Coconut-Chia Pudding, Steamed Pumpkin & Sprouts, & More!!.
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Amazing!! I call it “the enchanted plant based dinner idea” Sure it tastes as yummy as it looks ... I love recipes like this, reading them and making them. There’s something brilliant about a recipe that doesn’t ask too much of you; a recipe, in fact, where getting it exactly right would be exactly wrong; a recipe you can fiddle with, and tend to when you remember
On my first look I thought it's avocado but it's a pumpkin. It's my first time to know that we can turn it into a desert . This is such a food adventure. I used to use pumpkin for hot soup with coconut milk or even a crispy patty. Thanks for sharing this healthy recipe. You never failed us. 💚🧡
How amazing this dish looks! 🤩
Unique food 🤤
Thats a great recipe item.
Showcase and narrative style is also good. This cuisine has a much interesting preparing process.. Thanks a lot..
I really learnt and enjoyed this recipe...
Wanna try this one 👌😚😋